This crunchy pumpkin granola is gluten free, dairy free, low carb and paleo! It is, of course, super healthy and ideal for those who like to be sugar free.
I use it for breakfast, and for sprinkling over desserts and just to dip into for a snack. The recipe is super adaptable. You can add any dried fruits you like (but be careful if you are trying to be low carb, dried fruits are concentrated forms of sugar!). You can change the nuts to different ones that you like better, and you can add things like a spoonful of flaxmeal for added omega 3 or psyllium husk for extra fibre.
I personally don't add the maple syrup and I find that it's sweet enough for me. But you can use honey or agave syrup too if you prefer.
Did you know that coconut oil is supposed to be really healthy? I read that they even think it may prevent damage to the brain that can lead to Alzheimer's. (Ref. Grain Brain by Dr. Perlmutter). I even fry my eggs in it now. It doesn't taste super coconutty, but is lovely. It's fantastic for stir fries too of course. Anyway, the coconut oil in this recipe, along with the pumpkin puree is what helps to bind it altogether.
I love making this!
Heat oven to 150 C or 275 F
Use a large flat baking tray - I have a big enamel one which works a treat
Line it with greaseproof paper
In a large bowl, mix together pumpkin puree, coconut oil and spice. You can use a mixer for this stage if you don't want the elbow exercise! Add the maple syrup or other sweetener if using.
Then mix in all your dry ingredients until they are all coated with the pumpkin mixture.
Spread on the baking sheet and put in the oven.
IMPORTANT - every 15 mins take out of the oven and stir around so that it cooks evenly and doesn't burn anywhere.
Leave to cool and store in an airtight container. I find tupperware ideal for the purpose.